A5100785363- Tea Polyphenols and Effects
- Phytochemicals and Antioxidant Activities
- Food Quality and Safety Studies
- Fermentation and Sensory Analysis
- Heavy Metals in Plants
- Postharvest Quality and Shelf Life Management
- Cancer Mechanisms and Therapy
- Organic Food and Agriculture
- Insect and Pesticide Research
- Plant Pathogens and Fungal Diseases
- Sensory Analysis and Statistical Methods
- Spectroscopy and Chemometric Analyses
- Plant-Microbe Interactions and Immunity
- Insect-Plant Interactions and Control
- Phytochemistry and Biological Activities
- Energy, Environment, Economic Growth
- Coconut Research and Applications
- Agricultural Innovations and Practices
- Chromatin Remodeling and Cancer
- Insect Pheromone Research and Control
- Corporate Social Responsibility Reporting
- Innovation Diffusion and Forecasting
- Market Dynamics and Volatility
- Dye analysis and toxicity
- Nanocomposite Films for Food Packaging
Chinese Academy of Agricultural Sciences
2020-2024
Tea Research Institute
2020-2024
Ministry of Agriculture and Rural Affairs
2022-2024
Southwest University
2020-2024
Shenyang Agricultural University
2024
Beijing Academy of Agricultural and Forestry Sciences
2020
China Agricultural University
2016-2019
Roasting, a critical process for oolong tea, has been applied to Tieguanyin tea improve flavor attributes. To investigate the effects of roasting on Tieguanyin, global metabolomics analysis non-volatile and volatile components were proceeded. The weakening bitterness astringency, caused by roasting, may be attributed decreasing flavonoids glycosides procyanidins, whereas enhancing sweet aftertaste increasing gallic acid. Besides, l-theanine flavan-3-ols adducts (N-ehtyl-2-pyrrolidinone...
The stability of flavor in ready-to-drink tea beverages has been a pressing concern for the beverage industry. This study aimed to investigate quality changes Dahongpao oolong stored under different conditions (4 °C and 37 °C) using ultra-high-performance liquid chromatography coupled with chromatography-quadrupole exactive-orbitrap mass spectrometry headspace solid phase micro-extraction-gas chromatography-mass spectrometry. results revealed that, compared samples at 4 °C, those exhibited...
To improve the flavor of green tea juice processed from summer leaves, enzyme-assisted dynamic extraction method was applied and chemical components taste fresh prepared under different conditions were investigated. The results showed that enzyme treatment could significantly reduce bitterness astringency, enhance sweet aftertaste juice, which due to significant decrease in concentration ester catechins increase concentrations non-ester gallic acid after treatment. In addition, it also found...
Tieguanyin oolong tea (TOT), a semi-oxidized originating from Anxi county in China, is categorized into jade TOT, medium-baked and deep-baked based on different baking processes. To study the effects of baking, chemical analysis, sensory evaluation, bioactivity assessments three TOTs were conducted. The results indicated that process promoted formation colored macromolecules (e.g., theabrownins), which affected color infusion. Free amino acids underwent Maillard reaction generated specific...
Purpose Farmers’ selection of vegetable marketing channels directly affects their income and is important to stable supply food control. The purpose this paper investigate the farmers’ behavior channels, determine key factors which affected farmer’ decision making. Design/methodology/approach A total 191 valid questionnaires were collected from 50 villages in seven main production districts Beijing urban areas September December 2015, yielding a response rate 86.8 percent. multinomial logit...
Variations in the quality of brewing water profoundly impact tea flavor. This study systematically investigated effects four common sources, including pure (PW), mountain spring (MSW), mineral (MW) and natural (NW) on flavor
Hydrogen peroxide has a significant effect on the flavor of tea beverages. In this study, yield hydrogen in (-)-epigallocatechin gallate (EGCG) solution was first investigated and found to be significantly enhanced under specific conditions, above phenomenon amplified by addition linalool. Then, an aqueous added linalool it that concentration reduced above-reconstituted system. These findings were verified extending study system whole green infusions. The results suggested production...
This study investigated the effects of a novel antibacterial film based on chitosan, carboxymethyl cellulose, sodium alginate, tea polyphenols, ascorbic acid, and tangelo peel extract postharvest quality reactive oxygen species metabolism fruit during storage. The composite significantly reduced decay rate weight loss, delayed reduction in total soluble solids titratable acidity, retained firmness appearance Furthermore, effectively respiration rate, inhibited increase cell-membrane...
In this study, sensomics techniques were employed to identify the characteristic factor contributing aroma degradation in green tea infusion. Samples A (no/ faint retort odor) and B (high intensity odor), selected based on their retort-like odor after heat treatment simulating shelf-life conditions. The key odorants identified through a combination of comparative aromatic extract dilution analysis (cAEDA), detection frequency (DFA) odor-specific magnitude estimation (OSME), as well...